Asparagus and Mushrooms with Black Bean Sauce

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Asparagus and Mushrooms with Black Bean Sauce

 

1 pound asparagus, stiff ends peeled

1/4 pound brown button mushrooms or mixed mushrooms

2 garlic cloves

1 tablespoon fermented black beans

1 1/2 tablespoons rice vinegar

1 tablespoon tamari or soy sauce

1 teaspoon potato starch or cornstarch

1 teaspoon brown sugar

1 tablespoon sake or other rice wine

 

Cut asparagus on the diagonal into 1 to 2 inch pieces.

Blanch for 5 minutes

in boiling water. Drain and set aside.

Wash and slice mushrooms. Set aside. Mince the garlic.

Rinse the black

beans well. Mix garlic and beans together. Set aside.

Mix together the

rice vinegar, tamari, starch, sugar, and sake. Set

aside.

Fill a glass with water and set handy next to the

stove. Put a skillet

over high heat. hen the pan is hot, dump the garlic

mixture into the pan.

Stir fry for one minute, adding water as the mixture

begins to stick --

add just a little at time. Add the asparagus and stir

fry for 10 minutes

(or until asparagus is just shy of being crisp-done),

again adding water

just as needed.

Add mushrooms and stir fry for 2 to 5 more minutes.

Add the vinegar mixture

(giving it a last stir to make sure starch is well

mixed), stir until

evenly coated and sauce thickens. Serve immediately.

 

 

 

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